yeah, i should have been more thorough with the stirring. I gotta get me a mash paddle. and a larger thermometer would prolly help. As for unfermentable sugars, within 12 hours of pitching my yeast (wyeast 3787), it was fermenting like mad. Actually, by the following morning, I had to clean out my airlock, cuz it was all funked up with yeasty foamy goo. It's been 5 days and it has slowed to a good burst of bubbles every 15-20 seconds or so. There was a strong yeasty smell the morning that it gooed up the airlock, but that subsided pretty quickly.